Jell-O Cooked Pie Filling Lemon 128 g
128g $2.49 per 100g
$3.19
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Product Information
Snack happy. Jell-O Lemon Cooked Pie Filling tastes delicious whether you enjoy it as a treat or use it as an ingredient for an easy lemon meringue pie recipe. Add some wonder to your day with a tasty lemon dessert. Try Jell-O creamy lemon pudding in pies, cakes, desserts or with fruit.
Brand
Jell-O
Product Features
LEMON JELL-O: 128 g box of Jell-O Lemon Cooked Pie Filling
SEALED POUCH: Our cooked pie filling mix is individually packaged in a sealed pouch for freshness
310 CALORIES: Contains 310 calories per serving when prepared with milk as directed
DELICIOUS LEMON DESSERT: A sweet treat on its own or fill a pie shell, top with a meringue and bake for a tasty pie
QUICK AND SIMPLE RECIPE: Follow the directions on the package to prepare a luscious lemon meringue dessert
MAKES ABOUT 8 SERVINGS: Each 128 g box makes about 8 servings
SEALED POUCH: Our cooked pie filling mix is individually packaged in a sealed pouch for freshness
310 CALORIES: Contains 310 calories per serving when prepared with milk as directed
DELICIOUS LEMON DESSERT: A sweet treat on its own or fill a pie shell, top with a meringue and bake for a tasty pie
QUICK AND SIMPLE RECIPE: Follow the directions on the package to prepare a luscious lemon meringue dessert
MAKES ABOUT 8 SERVINGS: Each 128 g box makes about 8 servings
Cooking & Usage Tips
Hob - From Ambient
STOVE TOP DIRECTIONS:
FILING: MIX contents of 1 pouch, 3/4 cup (175 mL) sugar (or less if desired) and 1/2 cup (125 mL) cold water in large saucepan. Blend in 3 egg yolks. Add 2 1/2 cups (625 mL) hot, NOT BOILING, water. Bring to full boil on medium heat, stirring constantly; cook and stir until thickened.
Cool 5 min., stirring twice. Pour into cooled baked 9-inch (23-cm) deep-dish pie shell; top with meringue.
MERINGUE: BEAT 3 egg whites until foamy. Gradually add 1/3 cup (75 mL) sugar, beating until stiff peaks form. Spread over filling. Bake at 425°F (220°C) for 5 min. or until lightly browned. Cool at room temperature 4 hours. Store in refrigerator.
Ingredients
Sugars (sugar, dextrose), corn starch, modified tapioca starch, fumaric acid, salt, natural flavour, modified palm oil, sodium silicoaluminate, tartrazine, sunset yellow fcf.
Preparation And Usage
STOVE TOP DIRECTIONS:
Filling: MIX contents of 1 pouch, 3/4 cup sugar (or less if desired) and 1/2 cup cold water in large saucepan. Blend in 3 egg yolks. Add 2 1/2 cups hot, NOT BOILING, water. Bring to full boil on medium heat, stirring constantly; cook and stir until thickened. Cool 5 min., stirring twice. Makes about 1/3 cup (83 mL) each. Pour into cooled baked 9-inch (23-cm) deep-dish pie shell; top with Meringue.
Meringue: BEAT 3 egg whites until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form. Spread over Filling. Bake at 425 F (220 C) for 5 min., or until lightly browned. Cool at room temperature 4 hours. Store in refrigerator.
Nutritional Information
| Calories | % Daily Value |
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| + Trans | |
| Polyunsaturated | |
| Omega6 | |
| Omega3 | |
| Monounsaturated | |
| Carbohydrate | |
| Fibre | |
| Sugars | |
| SugarAlcohols | |
| Protein | |
| Cholesterol | |
| Sodium | |
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| Calcium | |
| Iron |
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.